Golden Milk Rice

So it's that time of year when we start to say goodbye to the summer sun and welcome in the colder wetter autumn months.  It's at this time of year according to Ayurveda that we welcome in the vata (air) energy, the weather reflects this in the cooler winds and falling leaves.  We also crave more warm comforting foods, it's our bodies way of preparing for the imminent winter when we'll need to insulate ourselves. On the recipes which I just love at this time of year is Golden Rice, it's essentially a take on an Indian rice pudding kheer but perfect for the cooler months and best served warm.

Ingredients

1 tbsp ghee

60g rice

500ml Hazelnut milk

1tsp ground cardamom or 2-3 whole cardamom pods

1 stick of cinnamon

2-3 saffron strands (if you don't have saffron you can leave it out)

3-4 dates chopped up

handful of raisins

a pinch of salt

chopped mixed nuts to add as a garnish

 

Method

1. Thoroughly wash the rice, until the water runs almost clear and leave to soak for at least 30 minutes or overnight

2. Take a little of the hazelnut milk warm and add the saffron strands to infuse

3. Take the remainder of the hazelnut milk and add the cardamom, cinnamon along with the dates and raisins to the milk and heat gently in a pan.

4. In a separate pan melt the ghee on a low to medium heat and add the drained rice and gently mix through the ghee.

5. Add all the warm hazelnut milk mixture along with the saffron soaked milk and a pinch of salt.  On a low heat allow to cook for around 20 minutes or until the rice has cooked through and the mixture is thick and creamy.

6. Once the rice is cooked through remove any whole spices from the pan, serve and top with chopped nuts.

Notes: 

  • You can easily make this into a vegan recipe by not adding the ghee.
  • Try different nut milks such as almond milk or coconut milk instead

 With love, 

Komal x


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